Cauliflower Tikka Masala

5 from 1 vote

This easy cauliflower masala recipe is a vegetarian version of chicken tikka masala you'll want to make again and again. It's smooth, creamy, and spicy - and cooks in about 30 minutes.

Servings servings

Prep Time 10

Cook Time 25

Total Time 35

Ingredients

3 cups water divided
1 cup basmati rice dry
1 tbsp vegetable oil
½ med onion (yellow or white) diced
1 tsp minced garlic
1 pinch salt
2 tbsp kashmiri red chili powder
1 tbsp powdered ginger
1 tbsp garam masala
2 tsp cumin
2 tsp paprika
1 tsp turmeric
1 tsp ground coriander
18 oz cauliflower florets
28 oz canned crushed tomatoes
½ cup heavy cream
1 tbsp butter
1 tsp dried fenugreek leaves
Naan bread optional side

US Customary - Metric

Instructions

First, bring 2 cups of water to a boil in a small saucepan. Stir in the basmati rice, then cover and lower heat. Steam until all the water is absorbed and the rice is fluffy, about 20 minutes. Set aside.
In the meantime, heat vegetable oil in a large pot over medium heat. Add diced onion and garlic, season with a pinch of salt, and sauté until onions are slightly softened, about 2 to 3 minutes.
Combine the kashmiri red chili powder, powdered ginger, garam masala, cumin, paprika, turmeric, and ground coriander in a small bowl. Sprinkle over the cooked onions and garlic, then stir to combine.
Next, add the crushed tomatoes, remaining 1 cup of water, and cauliflower florets to the pot. Stir to combine, then cover and cook until the cauliflower is tender, about 20 to 25 minutes, stirring occasionally.
Finally, remove from heat and stir in the heavy cream, butter, and fenugreek leaves. Serve immediately with steamed basmati rice and fresh naan.

Notes

Seasonings: If you can’t find Kashmiri red chili powder at your local spice store, you can substitute with ground red cayenne pepper. It’s not quite as spicy, but it’ll do the trick! Similarly, substitute dried fenugreek leaves with fenugreek powder (use half as much as the recipe calls for), or skip this ingredient if you can’t find it.

Mise en place: To make cooking this recipe as easy as possible, we recommend setting up your mise en place. This means having all your ingredients prepped and ready to go so they’re within reach when you need them! The most helpful thing you can do for this recipe is to measure and combine all the spices in a small bowl ahead of time, so you can easily sprinkle them over the onions and garlic all at once.

Serving suggestions: We always recommend serving a saucy Indian dish like this cauliflower masala with a side of freshly made naan. This recipe for butter naan by Jennifer Pallian of Foodess has quickly become our new favorite - give it a try if you have a little extra time on your hands!

Storing & reheating leftovers: Store leftover cauliflower tikka masala in an air-tight container in the fridge for up to 4 days. To reheat, microwave for about 2 minutes, stirring halfway through.

Author: Nicole & Alex

Calories: 455kcal

Course: Dinner, Lunch, Main, Main Course

Cuisine: Indian

Keyword: basmati rice, butter, cauliflower, coriander, crushed tomatoes, cumin, fenugreek, garam masala, garlic, ginger, heavy cream, kashmiri chili powder, meal prep, onion, paprika, restaurant style, takeout, turmeric, vegetable oil, vegetarian

Nutrition